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Pacific Rim Pork and Noodle Soup

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“In 'Slow Cooker: The Best Cookbook Ever' by Diane Phillips”
6hrs 45mins

Ingredients Nutrition


  1. Whisk together the soy sauce, hoisin, rice wine, five-spice powder, and sesame oil in a large glass bowl.
  2. Add the pork, cover, and refrigerate for at least 1 hour and up to 8 hours.
  3. Heat the vegetable oil in a large skillet or wok over high heat.
  4. Remove pork from marinade and add to the skillet.
  5. Stir-fry, a few pieces at a time, until the pork begins to color, 3-4 minutes.
  6. Transfer the pork to the insert of a 5-7 quart slow cooker.
  7. Add the ginger and garlic to the same skillet and stir-fry 1 minute, until fragrant.
  8. Add the onion, bok choy, and carrots; stir-fry until vegetables are softened, 3-4 minutes.
  9. Deglaze the skillet with 1 cup of broth, scraping up any browned bits from the bottom of the pan.
  10. Transfer the contents of the skillet to the slow cooker insert.
  11. Add the remaining 7 cups broth to the slow cooker.
  12. Cover and cook on LOW for 4-5 hours, until the pork and vegetables are tender.
  13. Add the noodles and green onions; cover and cook an additional 45 minutes.
  14. Serve the soup garnished with toasted sesame seeds.

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